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October 22, 2024

Have a Spicy Fall, Y’All!

If you are like me, fall means cuddling up in sweaters, scrunching through leaves, getting toasty with a cup of hot apple cider, and adding a spicy, warming touch to foods.  So, for my October book club meeting I decided to make chipotle pumpkin hummus.  It has just a bit of a kick and is wonderful with pita chips, tortilla scoops, or raw vegetables.  It was a hit . . .so I am sure your family and friends will enjoy it as well.

Spicy Chipotle Pumpkin Hummus

1  can chickpeas, drained and rinsed

1 can pumpkin puree

2 T extra virgin olive oil, plus more for serving

2 chipotle chilies in adobo, finely chopped.  Note:  if you are using jarred, diced chilies in adobo, 1 T is equal to one chili.

1 clove garlic, grated

1 T honey

1/4 t cinnamon

1/4 t cayenne powder

1/2 t cumin

1/2 t oregano

1 t chili powder

salt and pepper

Pine nuts, toasted

Place chickpeas, pumpkin, and olive oil in the bowl of a food processor and purée until smooth.  In another bowl mix the chipotle peppers, garlic, honey, spices, and salt and pepper.  Stir until well mixed.  Add most of the pepper mixture to the hummus and process on low until combined.  Reserve a small amount of the pepper mixture to top the hummus.  Drizzle with olive oil and sprinkle with toasted pine nuts before serving.

 

Our book club selection was “Wicked” by Gregory Maguire. The book is a revisionist history of the characters and setting of “The Wonderful Wizard of Oz” by L. Frank Baum.  Maguire shows the Wicked Witch of the West in a sympathetic light as he explores the nature of evil and the “nature versus nurture” debate.  We had a delicious potluck dinner.  Our hostess had the inspired idea to fit a jack-o-lantern with a spigot, and fill it with a bag of red wine for self-service.  Halloween spirits indeed!

Pumpkin photo from Tom Larsen.

A spicy dip makes for a “boo-tiful” appetizer!

September 13, 2024

Bounty of Vegetables Soup

Chef Frank recently used a farmer’s market of fresh produce to concoct an amazing vegetable
soup. It was so delicious that we received many requests for the recipe from the evening’s
diners. Of course the soup was one of his “of-the-moment” inspirations…not from a written
recipe! While I can’t share with you exactly what he did that night, the recipe below is easy,
fresh, and takes advantage of late summer vegetables. I encourage you to be like Frank, and add
in whatever looks fabulous from your garden or market!

 

I would serve this with some crusty
bread. A bottle of Oyster Bay Sauvignon Blanc would pair nicely with this soup.

 

4 ears of corn
2 tablespoons olive oil
1 sweet onion, chopped
Salt and pepper
2 cans (14.5 oz each) chicken broth
1 cup of dry white wine
1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 tablespoon tomato paste
2 zucchini, thinly sliced
8 ounces green beans, snapped into thirds
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup orzo

Method: With a sharp knife, cut kernels from cobs. Over medium heat, heat olive oil. Add onion and
season with salt and pepper. Cook until translucent, stirring occasionally. Add the wine and
herbs and simmer for about 5 minutes. Add broth and one cup of water. Bring to a boil and
add paste, zucchini, green beans, corn kernels, tomatoes and their juice, and orzo. Cook,
uncovered about

August 8, 2024

Gone Fishing…Just for the “Halibut”!

What does halibut fishing have to do with the Buckhorn Inn?  Well, guests often ask us where innkeepers go and what they do on vacation.  This summer, Jack and I headed to Homer, Alaska for our first halibut fishing adventure.  Alaska is renowned for halibut fishing, with a rich population of the fish in the Cook Inlet.

Our Fishing Adventure

We booked a charter http://North country charters.com, obtained our fishing licenses and off we went!  It was a calm, sunny day when we left the dock shortly after 6:30 am.  We went out about two hours and saw otters, puffins, and other wild life.  When we reached the fishing area, our captain baited our hooks with herring which were larger than any fish I had ever previously caught!

When I got a solid bite, the captain urged me to “Reel, reel, reel!”  I reeled for all I was worth!  The fish was about 200 feet down and I was reeling in a flat fish with a lot of drag plus the three-pound weight.  After awhile the captain steadied my pole so that I could reel with two hands.  I felt a bit like The Old (Wo)Man and the Sea!  When I finally landed my fish, the captain estimated its weight at 40 lbs.  That was a keeper!  Jack brought in a 58 lb halibut and we both caught our limit plus some cod.

Our captain recommended a place on the spit to process our fish.  They picked it up right from the boat, cut and packaged it, froze it, and shipped it home to us.  We now have a freezer full of delicious fish!  I have been preparing it in several ways.  So far the simplest preparation has turned out to be Jack’s favorite.  I hope you enjoy it!

The captain and I showing off my halibut!

Landing a 40-lb halibut is quite the workout!

Herb-Baked Halibut

3/4 cup panko crumbs

1/3 cup chopped fresh parsley

1/4 cup chopped fresh dill

1/4 cup chopped fresh chives

1 tablespoon olive oil

1 teaspoon lemon zest

1 teaspoon coarse salt

1/4 teaspoon black pepper

4 6-oz halibut fillets

Preheat the oven to 400 F.  Line a baking sheet with parchment paper.  Combine the bread crumbs, herbs, oil, and seasonings in a bowl.  Rinse fish fillets and pat dry.  Place fish on the baking sheet.  Spoon the crumb mixture over the fish and lightly press down.  Then bake until the topping is lightly browned, about 10 to 15 minutes.  Serve with lemon wedges.  Make 4 servings.

April 23, 2024

Tasting A Bit of History—Chocolate Chip Blondies

By Sharon Mellor

Buckhorn Inn afternoon treats are very popular with guests—none more so than our blondies.
The blondie is an American creation. The first recipe for the dense, butterscotch-flavored bar
was published in 1896 by Fannie Farmer. These delicious bar cookies were called “brownies”
after the elfin characters created by Palmer Cox. Chocolate brownies did not become popular
until a decade later when the rapid expansion of chocolate manufacturing made the product
easier for Americans to purchase. And once chocolate brownies became the norm, the cookies
without chocolate became known as blonde brownies, or blondies.

 

Blondies were created before brownies, but named after them. Confused yet? At any rate, blondies are delicious! This recipe,
which yields 12 bars, adds chocolate and walnuts to the rich batter. If you like, coconut also makes a delicious addition.

I made these for our recent Wines and Spines gathering, so rest assured these are book club endorsed!

Chocolate Chip Blondies
1/2 lb unsalted butter at room temperature
1 c light brown sugar, lightly packed
1/2 c granulated sugar
2 t vanilla extract
2 large eggs, at room temperature
2 c flour
1 t baking soda
1 t kosher salt
1 1/2 c chopped walnuts
1 1/4 lb semisweet chocolate chips
Preheat the oven to 350 F and grease and flour an 8 x 12 x 2” baking pan.
Cream the butter and sugars on high speed until light and fluffy. Add the vanilla and the eggs
one at a time. Sift together flour, baking soda, and salt. Mix the flour mixture into the butter
mixture on low speed. Fold in the walnuts and chocolate.
Spread the batter into the prepared pan. Bake for 30 minutes.  Toothpick will not come out clean.  Cool in pan before cutting into bars.

April 24, 2023

Spring into Spring with Classic Cream of Asparagus Soup

This classic soup is simple, can be made ahead, and is a great way to celebrate fresh, inseason asparagus. The silky, rich, green soup is beautiful as well as delicious. Just add some
warm sourdough bread and a green salad and you have a beautiful, light supper! Asparagus is
notoriously difficult to pair with wine—it can make the wine taste very vegetal or grassy. The
addition of cream in this recipe makes the soup more wine-friendly. Crisp, sparkling wines like
Champagne, Cava, or Prosecco will pair very nicely with this soup. Other options might be a
refreshing Sauvignon Blanc or an unoaked Chardonnay, like the Mer Soleil Silver we offer as an
Innkeeper’s Special at the Inn.

2 pounds green asparagus
1 large, sweet onion, chopped
3 tablespoons unsalted butter
5 cups chicken stock
1/2 cup heavy cream
1/2 teaspoon fresh lemon juice.

Cut the tips from 12 asparagus spears and reserve. Cut all remaining asparagus into 1/2 inch
pieces. Cook onion in 2 tablespoons butter over low heat, stirring, until soft. Add cut
asparagus and salt and pepper to taste. Cook and stir for 5 minutes. Add the stock and
simmer, covered, for 20 minutes. The asparagus should be tender.  Add the heavy cream. Use an immersion blender,
or a regular blender, to purée soup. Add the reserved asparagus tips and bring to a boil. Taste
and add salt or pepper if necessary. Once the asparagus tips are tender, whisk in one
tablespoon of butter. Add lemon juice and serve. If making ahead, do not add last tablespoon
of butter and lemon juice until after the soup is reheated. Makes four servings

February 10, 2023

A Bountiful Brunch Recipe

Thinking about our chickens and their eggs brings quiche to mind. Chef Frank Downs is famous for his quiche—he has a knack for tender pastry and creamy filling. But when I am pressed for time, instead of Frank’s recipe I use frozen puff pastry. The following recipe is quick, easy and delicious! We served it during the holidays and rounded out our brunch menu with roasted rosemary potatoes, and Greek yogurt topped with limoncello-marinated berries. 

For ingredients and directions, see below.  

 

 

 

 

 

Goat Cheese Quiche
1 T extra-virgin olive oil
1 T unsalted butter
2 cloves garlic, minced
8 cups kale and/or chard
Kosher salt
1 sheet frozen puff pastry, thawed
5 ounces goat cheese
1/2 cup shredded Parmesan Cheese
4 large eggs
1 cup heavy cream
1/4 t ground nutmeg
1/4 t black pepper

Preheat oven to 425 F.  

Heat olive oil and butter in large skillet. Add garlic and cook about one minute. Add greens and 1/2 t salt. Cook, stirring occasionally, until the greens wilt and the
liquid evaporates. This should take 5 to 7 minutes.  

Roll out the pastry on a lightly floured board until large enough to fit a 9” pie plate. Ease pastry into pie plate, trim and crimp the edges. Scatter the cheeses in the bottom, then top with the sautéed greens. Whisk the eggs, cream, nutmeg, 1/2 t salt, and 1/2 t pepper together. Pour over the greens.

Bake until the crust is golden brown and the filling set.  Serves 4.

November 17, 2022

Breast of Chicken with Apricot-Onion Pan Sauce

This chicken dish makes regular appearances at Buckhorn Inn. Guests are always delighted to
see it on the menu. The apricots are the star of the dish. The tart/sweet flavor of the fruit
brings out the sugar in the onion. We usually suggest Meiomi Chardonnay as a good pairing.
The aromas of stone fruit in the wine work well with this dish. To complete your Buckhorn
Evening in our own home, don’t forget to take home our logo stemless wine glasses! You will
find them for $12 in the gift shop.

3 1/2 oz dried apricots
4 skin-on boneless chicken breasts
Salt and Pepper
1 T olive oil
1 onion, diced
1 garlic clove, thinly sliced
2 thyme sprigs
1 bay leaf
1/2 c dry white wine
1 1/2 c chicken stock
2 T apricot preserves
1 T unsalted butter

Preheat the oven to 350 F. Rehydrate the apricots by covering them with hot water and letting
then stand for 15 minutes, then drain. Season the chicken and cook in hot oil until the skin is
golden brown. Turn and cook 3 minutes more. Transfer to a baking sheet and roast for 15
minutes. Meanwhile, cook the onion, garlic, thyme and bay leaf in the skillet until the onion is
tender. Add the wine and boil until reduced by half, scraping up the browned bits. Add the
stock, apricots and preserves. Bring to a boil. Cook until the sauce thickens. Remove from
heat and stir in butter. Discard the thyme and bay leaf. Season. Plate the chicken and spoon
the sauce over it. Makes four servings.

October 25, 2022

Don’t Miss the Chili Cookoff and Winterfest Kickoff!

Bush’s Chili Beans is presenting the 33rd Gatlinburg Chili Cookoff on November 10, 2022.  Samples of a variety of chilis, from mild to wild, will be available from 5:00 to 8:00 pm at Anakeesta Plaza, 576 Parkway in Gatlinburg.  Free, live entertainment will be offered throughout the event.  This is a popular event, so we recommend that you purchase your tickets in advance.  General Admission tickets are $15 per person (5:30 pm entry) and VIP tickets (good for early entry) are $20 per person.  To purchase tickets, please visit http://Www.gatlinburg.com

November 10 also marks the official lighting of the thousands of twinkling lights that will adorn the city all winter long!  The Headliner for the Kickoff will be singer Hannah Dasher.  She will be performing in the Shade Tree Lot.

While we won’t be entering the friendly competition this year, we are sharing our chili recipe with you!

Chili is a great way to warm up after a walk in the fall air.

Chili is a fall favorite! Photo by Green and Great on Unsplash.

Beef Chili

2 1/2 lb chuck roast, cubed

Salt and Pepper

1 T vegetable oil

2 1/2 lb lean ground beef

1 sweet onion, chopped

6 garlic cloves, minced

24 oz lager beer

1 14 oz can crushed tomatoes

3 dried guajillo chiles

2 T chili powder

1 T ground cumin

1 T dried oregano

3/4 c corn meal

1 15 oz can of each, drained and rinsed:  dark red kidney beans, light red kidney beans, pinto beans, garbanzo beans

Heat the oil.  Salt and pepper the chuck roast and sear until browned.  Remove from the pot and add the ground beef.  Cook until browned.  Add the onion and garlic and cook for 3 minutes.  Add back the roast along with the beer and tomatoes.  Snip the chiles into small strips, add to the pot, and bring to a boil.  Add the spices and 2 t of salt.  Reduce to a simmer and cook for 10 minutes.  Mix the corn meal with just enough water to form a paste and add to the pot.  Add the beans.  Adjust the seasoning and simmer for one hour.  Makes 10 servings.

We like to serve this with sour cream, cilantro leaves, fresh tomatoes, lime wedges, and finely sliced green onion.

September 5, 2022

Gremolata: An Easy Way to Add Flavor

Have you tried gremolata?  Last week the Mellor family celebrated Lee’s birthday at The Appalachian http://Www.theappalachianrestaurant.com in Sevierville.  If you have not been there, it is one of the restaurants we highly recommend, if you are not eating at Buckhorn Inn, of course!  Anyway, Lee and I both had a lovely trout dish.  The fish was split open and deboned and cooked perfectly.  It was topped with pickled onions, fresh greens and gremolata.

Gremolata is an Italian green sauce with chopped parsley, lemon zest and garlic.  It is a close cousin to pesto sauce.  It added a zesty note to our trout, and we thought it would be delicious in a variety of dishes.  You can easily create variations on this sauce.  For example, you could substitute lime, orange or grapefruit zest for the lemon.  You might want to add cilantro, mint, sage, or another herb to the parsley.  And adding some Parmesan cheese, walnuts or toasted pine nuts would give a new, and delicious, flavor profile to this versatile topping.  If you like a bit of spice, crushed red pepper or horseradish would be a great add-in.  

Classic Gremolata

1 small bunch of parsley, rinsed and dried. (About 1 cup of loosely-packed leaves.)

1 clove of garlic

2 lemons, washed and dried

Very finely chop the parsley.  Finely grate the garlic over the parsley.  Grate the zest from the two lemons over the garlic and parsley.  Continue to chop the ingredients, mixing it all together, until the texture is very fine.  The sauce can be stored in the refrigerator for a day.  This recipe yields about 1/3 cup.

Classic gremolata enhances a variety of dishes.

Lemon, herbs and garlic make for a flavorful sauce.

This sauce is wonderful on top of grilled meat or fish.  But you could also try it on top of a creamy bisque, roasted root vegetables, cooked greens, creamy polenta, or any other dish that needs a bright pop of flavor and color.  

Let us know how YOU use  this recipe!

August 15, 2022

Tudor Mountain Honey Harvest Under Way

This weekend we harvested honey from one of our hives.  Several guests have asked us about the process.  Earlier in the summer, we placed a “super” on top of our hive.  The super is a small box.  It sits on top of a “queen excluder” so that no eggs will be laid in the super.  When all the frames are covered with honey comb capped in white wax, it is time to harvest.

We don our protective gear and give the bees some gentle puffs from our smoker.  The smoke keeps them calm by interfering with their sense of smell.  They can’t detect the alarm pheromones being released and thus will not aggressively defend their hive against us.  We take out each honey-laden frame, gently brush off the bees, and place it in a covered box.  Once we have collected all the frames, it is time for extraction.

Honey Extraction

Tudor Mountain Honey tastes of local flowers.

The scratcher is used to remove the white wax cap from the honeycomb.

We extract the honey on our screened porch so that we keep the stickiness confined to one area, and so that the bees cannot reach us!  The first stop is to use a scratcher to remove the wax capping from the cells.  We then scrape the honey and wax into a fine-mesh sieve atop a collection bucket.  Once the honey has been filtered once, we do a second filtration through cheese cloth and then it is on to bottling!

This year’s honey is a beautiful gold amber color and we can’t wait to see how the Buckhorn Inn chefs use it!  We will clean the beeswax and then use it to make candles.  More on that process later.

We are careful to only take the extra honey.  Our bees need adequate stores to get them through the winter.

In celebration of our harvest, we are offering this simple summer cocktail recipe.  Cheers!

The Bee’s Knees

2 ounces gin

2 tablespoons honey

2 tablespoons fresh lime juice

Combine the ingredients in a cocktail shaker filled with ice.  Shake until chilled.  Strain into a glass.  Makes one cocktail.